BRISKET: Mix garlic, parsley, 1 tablespoon cumin, 1/4 cup olive oil together in a small bowl. Rub the mixture all over the brisket to coat and then sprinkle brisket on all sides with salt and pepper.
Prepare smoker by placing 2 tablespoons wood chips into pan bottom, then spray drip tray and grill rack with non-stick spray. Wrap drip tray in foil and place pan on top of chips. Put grill rack in next, place brisket on top. Put on lid, leaving open a crack and place smoker on med. Heat. When whips of smoke starts to escape, close smoker and smoke brisket for 1 hour.
Preheat oven to 350 degrees F. Place brisket in pan in oven for additional hour. Remove from oven and let rest. Slice thinly and serve on garlic buns.
GARLIC BUNS: Split buns (if not already split) and place cut side up on cookie sheet. In small pan or microwave, melt butter and add garlic. Brush garlic butter on cut sides of buns. Set aside until just before serving. When ready to serve, preheat oven broiler and broil buns until lightly toasted. Remove from oven, sprinkle lightly with finishing salt. Serve with brisket.
If you are using larger wood chips, soak them in water for a few minutes before use. Cumin draws out the natural sweetness in foods. The meaty brisket and intense Zinfandel mirror each other's chewy textures. You can wrap heavy tin foil around a roasting pan to achieve a smoker effect.
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